Author Topic: Pizza with Mmmph  (Read 25557 times)

0 Members and 1 Guest are viewing this topic.

Offline marietto87

  • Registered User
  • Posts: 5
Re: Pizza with Mmmph
« Reply #60 on: March 23, 2011, 05:17:28 PM »
Thank you very much for your patience,Here in Italy we use an electric oven (first attachment) which reaches 470░C s but unfortunatly I've never replicated leoparding texture in my pizzas do you think it depends on temperature or dough?  :( I use Caputo blu,62% idratation.3% salt and 0.3% of cake yeast,8 hours  fermentation. Here in Italy don't sell any sourdough culters, have you ever used cake yeast? is it better cultures?
2nd attachment my last pizza of yesterday

Regards
Mario  
« Last Edit: March 23, 2011, 05:19:56 PM by marietto87 »


Offline Mmmph

  • Lifetime Member
  • *
  • Posts: 775
  • Location: ILM NC
Re: Pizza with Mmmph
« Reply #61 on: March 23, 2011, 05:39:08 PM »
Hey...I have one of those Ferrari G3 ovens. Great for wintertime pizza!
Sono venuto, ho visto, ho mangiato

Offline R2-Bayou

  • Registered User
  • Posts: 157
  • Location: DC
Re: Pizza with Mmmph
« Reply #62 on: March 23, 2011, 05:46:52 PM »
@marietto87

I think your recipe is fine, but I think the difference between the pizzas is from the oven. The LBE forces very hot air over and across the pizza during the bake, whereas the Ferrari G3 is just ambient heat.... That's my guess anyway..

@Mmmph, do you have any comparison pointers since you also have the G3??
"Wretched excess is just barely enough."

Offline Mmmph

  • Lifetime Member
  • *
  • Posts: 775
  • Location: ILM NC
Re: Pizza with Mmmph
« Reply #63 on: March 23, 2011, 05:58:39 PM »
@marietto87

Using the G3 oven: In the US, I've had better luck with bread flour or all-purpose flour. Here, there's malt added and helps with fermentation and browning.

With Caputo, use a little less cake yeast and a little more salt, then try for a longer bulk fermentation at room temperature. More gas bubbles in the dough can provide more leoparding.

When baking with this oven, I also run a small electric fan next to it to make sure the top element stays on and will not cycle off. This removes some of the steam created in the small space, and makes the top and sides char better.

Buona fortuna
Sono venuto, ho visto, ho mangiato

Offline marietto87

  • Registered User
  • Posts: 5
Re: Pizza with Mmmph
« Reply #64 on: March 23, 2011, 06:10:58 PM »
Thank you very much for advice,I'll try 20hrs fermentation using less CY
Tomorrow I will search an oven as your.
Is it more or less the same using charcoal instead of propane?

Offline Mmmph

  • Lifetime Member
  • *
  • Posts: 775
  • Location: ILM NC
Re: Pizza with Mmmph
« Reply #65 on: April 03, 2011, 10:30:19 PM »
Two doughs this week...All with KABF. I love this stuff. I also used CY that had been frozen for almost two months. I was told to use 2x the amount of CY after it has been frozen.

Flour (100%):    943.17 g  |  33.27 oz | 2.08 lbs
Water (63%):    594.2 g  |  20.96 oz | 1.31 lbs
CY (.1%):    0.94 g | 0.03 oz | 0 lbs |
Salt (2.3%):    21.69 g | 0.77 oz | 0.05 lbs | 3.89 tsp | 1.3 tbsp
Total (165.4%):   1560 g | 55.03 oz | 3.44 lbs | TF = N/A
Single Ball:   260 g | 9.17 oz | 0.57 lbs
- N28 mixer. Mixed all ingredients with 700g KABF for 2 min. 20 Min autolyse. Added remaining flour, mixed 8 minutes. 18 hr room temp bulk rise. Balled, 30 hour refrigeration, 3 hour wake, then bake.

and

Flour (100%):    427.63 g  |  15.08 oz | 0.94 lbs
Water (80%):    342.11 g  |  12.07 oz | 0.75 lbs
CY (.1%):    0.43 g | 0.02 oz | 0 lbs |
Salt (2.3%):    9.84 g | 0.35 oz | 0.02 lbs | 1.76 tsp | 0.59 tbsp
Total (182.4%):   780 g | 27.51 oz | 1.72 lbs | TF = N/A
Single Ball:   260 g | 9.17 oz | 0.57 lbs
- Hand mixed. Eight turns in 11 hours. Balled, 30 hour refrigeration, 3 hour wake, then bake.
This dough was like flour Jell-O. Amazing gluten development, but too much work for me.

Pies

1. 63% dough. Hot Coppa, fresh mozz, basil, 6 IN 1 All Purpose Ground Tomatoes, sea salt, basil, Umami Bomb #2.

Umami Bomb #2: http://www.pizzamaking.com/forum/index.php/topic,13361.0.html

2. 80% dough. Asparagus, provolone piccante, aleppo chili oil.

3. 80% dough. Brussels sprouts, garlic, fresh mozz, super-thin canadian bacon, EVOO.
.
4. 80% dough. Pizza Rosa. Super-thin red onions, EVOO, parmigiano reggiano, crushed pistachios.

5. 63% dough. Pizza Margherita. Tomatoes, fresh mozz, EVOO, basil, parmigiano reggiano.

6. Crumb shot. Nice looking guests in background.
 
Sono venuto, ho visto, ho mangiato

Offline Ronzo

  • Supporting Member
  • *
  • Posts: 1407
  • Age: 43
  • Location: Leander, TX
  • Beer, freedom n' pizza...
    • New Texian Brewery
Re: Pizza with Mmmph
« Reply #66 on: April 03, 2011, 11:11:45 PM »
Nice work!!! I'm drooling! :)
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://ronlennex.com/ - http://pinterest.com/NewTexianBrew

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: Pizza with Mmmph
« Reply #67 on: April 04, 2011, 06:04:57 AM »
Fantastic lookings pizzas. Your crumb looks great, and I love the topping combinations you do.

John

parallei

  • Guest
Re: Pizza with Mmmph
« Reply #68 on: April 04, 2011, 09:23:02 AM »
Nice work Mmmph :chef:

Could you tell me about what temp/time your doing the KABF pies at?

Paul

Offline TXCraig1

  • Registered User
  • Posts: 11681
  • Location: Houston, TX
Re: Pizza with Mmmph
« Reply #69 on: April 04, 2011, 09:25:49 AM »
I love seeing what you come up with. These look great as always.

CL
I love pigs. They convert vegetables into bacon.


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21182
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Pizza with Mmmph
« Reply #70 on: April 04, 2011, 10:13:27 AM »
Mmmph,

Fantastic looking pies!  :)

Norma
Always working and looking for new information!

Offline Mmmph

  • Lifetime Member
  • *
  • Posts: 775
  • Location: ILM NC
Re: Pizza with Mmmph
« Reply #71 on: April 04, 2011, 11:28:58 AM »
Thanks all...

@parallei - I shoot for 650F at the stone, but it can go +-30F either way. My Bayou Kitchen SP-10 burner at it's lowest setting keeps the stone at this temperature.

When I slide the pie on the stone and replace the dome on my LBE, I crank the gas wide open. I don't know exactly how hot it gets, but it's wicked freaking hot...I'm guessing in the range of 900F-1000F.

Right now, 1:20 is my average bake time on a 260g 12" pizza.
I want to go to 245g-250g for a 12" pie
Sono venuto, ho visto, ho mangiato

Offline pizzablogger

  • Registered User
  • Posts: 1334
  • Location: Baltimore
Re: Pizza with Mmmph
« Reply #72 on: April 04, 2011, 11:52:55 AM »
Great looking pies Mmmph!

I love the Rosa combination....big time favorite at my place.

1:20 is among the faster cooking times I have seen on an LBE.
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline R2-Bayou

  • Registered User
  • Posts: 157
  • Location: DC
Re: Pizza with Mmmph
« Reply #73 on: April 04, 2011, 12:23:52 PM »
Mmmph,

Awesome looking pies!! :pizza:
"Wretched excess is just barely enough."

Offline flyboy4ual

  • Registered User
  • Posts: 343
  • Location: Thousand Oaks,CA
Re: Pizza with Mmmph
« Reply #74 on: April 04, 2011, 02:08:47 PM »
Great looking pies!

Scott D.

Offline Mmmph

  • Lifetime Member
  • *
  • Posts: 775
  • Location: ILM NC
Re: Pizza with Mmmph
« Reply #75 on: April 17, 2011, 06:19:29 PM »
Total Formula:
Flour (100%):    895.25 g  |  31.58 oz | 1.97 lbs
Water (72%):    644.58 g  |  22.74 oz | 1.42 lbs
Salt (2.3%):    20.59 g | 0.73 oz | 0.05 lbs | 3.69 tsp | 1.23 tbsp
CY (.02%):    0.18 g | 0.01 oz | 0 lbs |
Total (174.32%):1560.6 g | 55.05 oz | 3.44 lbs | TF = N/A
Single Ball:   260.1 g | 9.17 oz | 0.57 lbs

Preferment:
Flour:       288.71 g | 10.18 oz | 0.64 lbs
Water:       288.71 g | 10.18 oz | 0.64 lbs
Total:       577.42 g | 20.37 oz | 1.27 lbs

Final Dough:
Flour:       606.54 g | 21.39 oz | 1.34 lbs
Water:       355.87 g | 12.55 oz | 0.78 lbs
Salt:       20.59 g | 0.73 oz | 0.05 lbs | 3.69 tsp | 1.23 tbsp
CY:       0.18 g | 0.01 oz | 0 lbs |
Preferment:37%   577.42 g | 20.37 oz | 1.27 lbs
Total:       1560.6 g | 55.05 oz | 3.44 lbs  | TF = N/A


68/32 00/KABF this week @72% HR. Used 37% (of total dough weight) poolish made with .18g of CY. No additional yeast added when mixing the final dough, so total CY was .02%.
Poolish @ room temp for 12 hr, added to flour and water. Mixed for 22 min. and autolysed for 30 min. Added salt and mixed for 5 minutes. 12 hour room temp bulk rise with 4 turns. Balled and refrigerated for 24 hr. 3 hour wake, then bake.

THIS WEEKS PIES....

1: Truffled mushrooms, fresh mozz, Umami Bomb #2, finished with grated Fiscalini San Joaquin Gold
NOTE: I recommend this Fiscalini cheese. Available at Sam's Club. http://itscheese.com/cheeses/sanjoaquingold

2. Andouille, Piquillo peppers, tomatoes, fresh mozz, basil

3. Brussels sprouts, garlic, fresh mozz, mortadella, EVOO, Pecorino Romano

4. Portuguese chourišo, Iberico cheese, Piquillo peppers, red onion, finished with grated Manchego cheese
« Last Edit: April 17, 2011, 06:28:34 PM by Mmmph »
Sono venuto, ho visto, ho mangiato

Offline ponzu

  • Registered User
  • Posts: 358
  • I Love Pizza!
Re: Pizza with Mmmph
« Reply #76 on: April 17, 2011, 07:27:03 PM »
Great Work MMMph!

The final pie looks perfectly baked to me though they all look wonderful.

AZ

Offline JConk007

  • Vendor
  • *
  • Posts: 3643
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: Pizza with Mmmph
« Reply #77 on: April 17, 2011, 09:07:41 PM »
Damn those LBE s work great ! Nice work MMMph could you give us the  stone temp , bake times ? thanks
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Jackie Tran

  • Registered User
  • Posts: 6968
  • Location: Albuquerque NM
Re: Pizza with Mmmph
« Reply #78 on: April 17, 2011, 09:21:05 PM »
Mmmph, you and Tom come up with some really creative topping combinations.  Nice work.  How was the crust and crumb?
« Last Edit: April 17, 2011, 10:22:47 PM by Jackie Tran »

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21182
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Pizza with Mmmph
« Reply #79 on: April 17, 2011, 10:07:17 PM »
Mmmph,

Fantastic looking pies with delicious toppings!  :)

Great job all around.

Norma
Always working and looking for new information!


 

pizzapan